In medium bowl, mix strawberries and 1 tablespoon of the sugar; mash slightly. In another medium bowl, mix blueberries and remaining sugar; mash slightly. Set aside.

Trim brown edges from cake; cut in small cubes (about ½”). Place about ½ of the cake cubes in bottoms of glasses. Top each with ¼ cup of the yogurt. Spoon strawberries evenly over the yogurt. Repeat cake and yogurt layers. Top with blueberries.

For best flavor and texture, cover loosely and refrigerate 1 hour to overnight. When ready to serve, top each with whipped topping and cherry.